Real Food, Real Fast: Breakfast

GRANOLA

3c oats, 1tsp salt, 1tbsp chia seeds, 1tbsp flax seeds, 1tbsp hemp hearts, ½ tsp cinnamon, ½ tsp cardamom, ¼ tsp shredded coconut, 1/4c coconut oil, ¼ honey, sliced almonds, walnut pieces, splash of vanilla

Mix all dry ingredients into a large bowl. In separate bowl, combine coconut oil, honey and vanilla. Add the liquids to the dry bowl and toss until all oats are coated. Evenly spread the mixture onto a baking sheet.

Bake in (preheated) oven at 325 for 15-20 minutes. Once oats start turning golden brown, mix oats and spread evenly. Return to oven and bake for about 10 more minutes. Remove when oats are golden brown. 

When you remove from oven, give the oats a stir and then let cool on baking sheet before storing. Once cooled, they will be crunchy and store well for up to a week.

Enjoy it at home or take it in a jar to work. Eat it with yogurt and berries! Try it with milk as homemade cereal. Or, just snack on it as is!

Enjoy!

CHIA PUDDING (1 serving)

3 tbsp chia seeds, 9 tbsp almond milk (you can also do a mix and coconut yogurt and almond milk), splash of vanilla (if you like yours less firm, add more liquid)

Combine all ingredients in a small jar and mix until well combined. Leave overnight in fridge and it’s ready in the morning (it generally takes about four hours to set). 

If you make it in its own little jar, it’s ready as a to go breakfast. You can throw in some nuts, berries and honey – instant breakfast! I love mine with a dollop of my favorite raspberry jam and some sliced almonds.